Howth Castle Cookery School has been relaunched with a new programme of classes that will run from December, 2019, until May, 2020.
The new classes being offered include nutritious family foods, vegan and gluten-free cooking, mid-week vegetarian suppers, bread-making workshops, a Chinese feast and a Thai supper club.
Ballymaloe-trained chef Sarah Hughes and chef John Carty, formerly of La Stampa on Dawson Street and the Fitzwilliam Hotel Group, are the school's resident professional chefs. Hughes brings her love of Mediterranean and Middle Eastern food to the range of courses on offer while Carty brings his experience of fine-dining to students and visitors alike.
An "Ambitious Year"
Hughes stated, "It's hard not to be taken in by the history of Howth Castle when you step foot in the kitchen. Our kitchen has been responsible for over 260 years of food, from snacks to banquets, and we love being able to guide visitors in the journey from fresh ingredients to completed dish. Looking ahead to 2020, it will be our most ambitious year for the cookery school at Howth Castle and we'll be making the most of seasonal and local produce in all of our classes."
"An Excellent Experience"
Meanwhile, Carty commented, "We get to tell a story through our classes at Howth Castle Cookery School. Our produce that we can get from Howth and beyond is something which is a joy to educate people on. Preparing a meal with the freshest of ingredients – in some cases taken from the sea just a few hours before it's on the plate – is an excellent experience for someone, whether they're a skilled cook or complete novice."
Some of the new features planned for the school for 2020 include an edible gifts for Christmas workshop, a Hope Brewery tour and beer matching class, a flavours of the Middle East class, a cooking with teenagers class, and a healthy wholefood eating class.
© 2019 Hospitality Ireland – your source for the latest industry news. Article by Dave Simpson. Click subscribe to sign up for the Hospitality Ireland print edition.
